Creamy Butternut Squash Soup with Miso-Tamarind Swirl
Make it as thick or as light as you like, adjusting the amount of liquid. The miso-tamarind sauce provides a beautiful contrast in flavor and color.
- 1 onion, coarsely chopped Add to list
- 1 cinnamon stick Add to list
- 2 teaspoons canola oil Add to list
- 2 carrots, cut into chunks Add to list
- 2 butternut squash, peeled and cut into chunks Add to list
- 4 to 5 cups vegetable stock or water Add to list
- 1/2 teaspoon nutmeg Add to list
- 1/8 teaspoon ground cloves Add to list
- 3/4 teaspoon salt, or to taste Add to list
- 1 teaspoon red or barley miso Add to list
- 1 teaspoon tamarind concentrate Add to list
- 2 teaspoons maple syrup Add to list
- 3 cloves garlic, finely minced Add to list
- 1 to 2 tablespoons finely minced ginger root Add to list
- 1/3 cup plus 1 tablespoon vegetable stock or water, divided Add to list
- 1 teaspoon tomato paste Add to list
Sauté onions and cinnamon stick in oil over low heat until onions are softened, 5 to 7 minutes. Add carrots, butternut squash and vegetable stock. Bring to boil, then simmer, covered, until carrots and squash are soft, 15 to 20 minutes. Remove from the heat and discard cinnamon stick.
In a blender or with an immersion blender, puree soup until very smooth. Stir in nutmeg, cloves and salt. Adjust seasoning to taste.
While soup is cooking, combine miso, tamarind, maple syrup, garlic, ginger and 1 tablespoon stock in a bowl and stir until smooth.
In a saucepan over low flame, heat miso sauce. When it begins to lightly bubble, stir and continue to cook for 30 seconds or so. Add remaining stock. Bring to a boil and stir in tomato paste. When sauce thickens, remove from the heat and set aside. When cooled slightly, pour into a "squirtable" plastic container and design your own swirls over individual cups of soup. If you don't have a plastic squeeze bottle, pour from a measuring cup.
Recipe by, former PCC staff